Mughlai Parantha A rich paratha made out of whole wheat flour, refined flour and semolina. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update Main Ingredients Refined Flour, Whole Wheat Flour Cuisine Indian Course Breads Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Mughlai Parantha 1 1/2 cups Refined Flour for dusting 1 1/2 cups Whole Wheat Flour 1/4 cup Semolina (rawa/suji) to taste Salt 6 tablespoons Ghee + for frying 1/2 cup Milk Method Advertisment Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough. Cover and keep aside for thirty minutes. Divide dough into eight equal portions, roll in refined flour and rest for ten minutes. Roll out each portion into a thin chapatti and apply ghee. Dust with some flour and fold into half. Apply some more ghee, dust with flour and fold further into half lengthwise. Stretch and roll in a spiral and make a ball. Press lightly with hand and roll out into a parantha. Nutrition Info Calories 2461 Carbohydrates 332.1 Protein 56.2 Fat 100.9 Other Fiber Potassium- 1159.2mg #Milk #Salt #Semolina (rawa/suji) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article